This is sooooooooooooo deliciousThai-style Curry and Coconut Fish Soup
4 pounds firm-fleshed fish
3 onions, 1 chopped and 2 just peeled
1-inch slice of ginger, peeled
4 garlic cloves, peeled
2 Thai chilies or 4 jalapeno chilies, cut in half lengthwise, seeds removed, finely choped
2 tbsp unsalted butter
2 tbsps garam masala *sub with curry powder if desired then reduce turmeric
2 tsps ground turmeric
4 tomatoes, peeled, seeded and coarsely chopped
2 14 ounce cans coconut milk
2 tbsps cilantro leaves, chopped
Salt and pepper to taste
Cayenne pepper to taste (optional)
1. Visit you local fishmonger and have him pick out an outstanding speciman for you, gut it and fillet it and remove the skin. Ask for the fish heads and bones in a separate bag. Recheck the fillets when you get them home for any bones that might have been missed. [I just used halibut fish scaps from the store and added some cod fillets]
2. Make a fish broth by soaking the fish heads and bones in cold water for 30 minutes, draining them and then combining them with the chopped onion and enough water to cover in a 4-quart pot. Bring the broth to a slow simmer and simmer for 30 minutes, skimming off any froth that floats to the top. Strain the broth through a medium-mesh strainer. Use cheesecloth to line the strainer if you wish so you can remove any debris easily.
3. Cut the fillets into 20 equal-size pieces (2 pieces per bowl). Refrigerate the pieces of fish.
4. Work the ginger, peeled onions, garlic, chilies, and butter to a smooth paste with a food processor, a mortar and pestle, or by chopping them together very finely with a chef's knife.
5. Cook the vegetable/butter mixture in a 4-quart pot over medium heat for about 5 minutes. Add the garam masala and turmeric and cook for 2 minutes more. Add the fish broth, tomatoes, and coconut milk and bring the soup to the simmer.
6. At the last minute: When you are ready to serve the soup, reheat the broth and add the fish. Cook the fish for 5 to 10 minutes, about 8 minutes per inch of thickness. Add the cilantro a minute or two before serving. Distribute the pieces of fish among hot bowls with a slotted spoon, season the broth with salt, pepper, and cayenne if desired, and ladle it over the fish in the bowls.
Note: to thicken it up, I pureed a cooked cocktail ring of shrimp and added it. Sooooo yummy!